{"id":1547,"date":"2010-07-24T21:11:33","date_gmt":"2010-07-24T13:11:33","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1547"},"modified":"2011-03-30T21:55:15","modified_gmt":"2011-03-30T13:55:15","slug":"brown-butter-banana-tart","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/brown-butter-banana-tart\/","title":{"rendered":"Brown butter banana tart"},"content":{"rendered":"

\"\"<\/a>\u00a0<\/p>\n

Having good friends over for dinner gives me an excellent excuse to create something that I would not normally make.\u00a0 So when one of my girlfriends said she could join us one\u00a0evening I put my thinking cap on.\u00a0<\/p>\n

My dear friend Cherie came for dinner last night and brought me some of\u00a0 her Mum’s wonderful free range chicken\u00a0eggs\u00a0that I\u00a0absolutely adore.\u00a0 They have\u00a0gorgeous deep yellow yolks and I am fortunate enough to be able get them as fresh as possible.\u00a0 I wanted to make sure that I was able to use these in a dessert but didn’t want to\u00a0make custard or anything similar.\u00a0 I also had some bananas to use and really wanted to incorporate them.\u00a0<\/p>\n

I remembered a recipe that\u00a0I had cooked\u00a0some time ago that used both egg yolks and bananas in the filling so went hunting for it.\u00a0 After finding and reading it I reminisced about the delicious flavour of the rich brown butter filling and couldn’t wait to get to work.<\/p>\n

I hope you enjoy making this to share with your friends.<\/p>\n

brown butter banana tart\u00a0\u00a0
\nmakes\u00a0one 23cm tart<\/span><\/p>\n

Ingredients<\/span>
\npastry
\n<\/em>125g (4ozs) cold unsalted butter
\n200g (1 2\/3 cups) plain (all-purpose) flour
\npinch of salt\u00a0
\n65g (1\/2 cup)\u00a0caster (superfine) sugar
\n1 small egg, lightly beaten
\nfilling
\n<\/em>125g (4ozs) unsalted butter
\n4\u00a0egg yolks
\n100g (1\/2 cups)\u00a0caster (superfine) sugar\u00a0
\n1 teaspoon vanilla extract
\npinch of cinnamon
\npinch of salt
\n50g (1\/3 cup) plain (all-purpose) flour
\n150g (2 small) bananas
\nto serve, sliced bananas, double cream or vanilla ice-cream
\n\u00a0
\nPreparation
\n<\/span>Preheat the oven to 180\u00b0C (350\u00b0F\/Gas 4).\u00a0 Lightly oil a loose base 23cm (9inch)\u00a0tart tin.<\/p>\n

To make the pastry,<\/em>\u00a0place the flour, salt\u00a0and sugar in large bowl of\u00a0a food processor and pulse to combine.\u00a0 Cut butter into cubes and add to processor.\u00a0 Process until mixture resembles fine breadcrumbs.\u00a0 Add egg and process until the mixture starts to come together\u00a0into a\u00a0dough.\u00a0 Tip onto a lightly floured workbench and press together with your hands, kneading briefly until smooth.<\/p>\n

Roll out on lightly floured bench to a disk about 4mm thick.\u00a0 Line the prepared tart tin with pastry being sure to press into tin and neaten the edges.\u00a0 Set leftover pastry aside.\u00a0 Chill tart case in the freezer for 15 – 20 minutes, until well chilled.\u00a0<\/p>\n

Once chilled, line pastry case with non-stick baking paper and fill with weights, rice or\u00a0beans, blind bake for 15 minutes or until sides are lightly golden.\u00a0 Remove paper and weights, return case to oven and cook for further 5 minutes, until base is cooked through.<\/p>\n

While pastry is cooking prepare filling<\/em>.\u00a0In a small saucepan, melt butter over medium heat and cook for about 5 – 10 minutes, stirring frequently until butter turns light brown and smells ‘nutty’.\u00a0 Meanwhile, using an electric mixer, whisk egg yolks, sugar and vanilla\u00a0on high speed for about 4 minutes, until pale and fluffy.\u00a0 Gradually add butter by pouring slowly down the side of bowl, whisking constantly to combine.\u00a0 Add cinnamon, salt and flour, briefly whisk until smooth.<\/p>\n

Slice bananas and fill the base of pastry case with a single layer.\u00a0 Spoon filling mixture over bananas and smooth out.\u00a0 Bake for 25 – 30 minutes, until filling is golden and just set.\u00a0 Remove from oven and cool for 20 – 30 minutes (or completely).\u00a0 Remove from tin and serve with your choice of accompaniments.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *You may find that you have some pastry left over.\u00a0 You can wither freeze it or make an additional small pastry case and bake it off to use at a later date.\u00a0 *When browning the butter you will know when it is about to go\u00a0nut brown because the bubbles on top of the butter become very small and it becomes very quiet (after making a lot of noise when it was bubbling).\u00a0 Keep an eye on it at this stage as it turns quite quickly.\u00a0 *When trying to smooth out the filling mixture I used a lightly oiled spatula to\u00a0avoid it sticking.\u00a0 *My photos show this slice to\u00a0have a dense filling,\u00a0which is because I left it to cool completely.\u00a0 If you prefer a\u00a0softer centre then serve the tart warm.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\u00a0<\/strong><\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 7\/10.<\/strong>\u00a0
\nprep time:<\/strong> 15mins <\/strong>+ 20 mins chilling
\ncooking time: 55mins.<\/strong>\u00a0
\ntotal: 1 hour 10 mins\u00a0<\/strong>+ 20 mins chilling + 30 mins cooling<\/p>\n

taste: 8\/10.<\/strong>\u00a0 We\u00a0enjoyed this at room temperature with a little double cream and sliced banana.\u00a0 The flavour of the banana with the brown butter filling is delicious and the pastry is sweet with just enough crunch.\u00a0<\/p>\n

We all agreed that it would also be great served warm with vanilla bean ice-cream.\u00a0 I guess I will need to make it again to try it served that way.\u00a0 What a hard life I have :).\u00a0\u00a0<\/p>\n

would I make it again:\u00a0Absolutely<\/strong><\/p>\n

\"\"<\/a><\/strong><\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Having good friends over for dinner gives me an excellent excuse to create something that I would not normally make. So when one of my girlfriends said she could join us one evening I put my thinking cap on. <\/p>\n

My dear friend Cherie came for dinner last night […]<\/p>\n","protected":false},"author":2,"featured_media":2089,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,81,31,48,33,27],"tags":[6,4,104,119,105],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1547"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1547"}],"version-history":[{"count":20,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1547\/revisions"}],"predecessor-version":[{"id":1929,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1547\/revisions\/1929"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2089"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1547"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}